【Nigiri sushi: Akami】
What is Otoro?
Among the other parts of tuna, the portion called “jabara” is the fattiest. Stored with ice and matured until it is tender enough. Although too long maturing process will change the color tone and texture; it gets too tender to be made into Nigiri sushi. The marbled part is very rare and expensive. Not stringy and every part is equally fatty with smooth texture.
TYPES OF TUNA
You know toro tuna and akami, but have you heard of the more rare parts of the tuna?
What are Meji , Chubou and Maguro?
What makes good quality Kuromaguro?
Do you know what kind of Tuna you’re eating at a sushi restaurant?
List of Red flesh fish (Akami)
Hokkaido Aomori Wakayama Miyazaki
Ooma Toi Minmaya Aburatsu Funkawan Sado Iki